Candy Corn Treats

Ingredients:

1 box Butterscotch pudding
1 box Banana cream pudding
Whipping cream

Follow directions on box.  When set fill 1/3 of a clear cup with the butterscotch pudding.  On top of that put the banana cream pudding and then the whipped cream.  Enjoy!

Popcorn Cake

Ingredients:

2 bags of popped popcorn (light)
2 cups m&m's or reese's pieces candy
1 cup salted peanuts
1 stick of butter
1 bag of large marshmallows

Directions:

Melt butter and marshmallows while popping popcorn.  Separate unpopped kernels.  Mix popcorn, candy, and nuts together.
When marshmallows are melted mix with popcorn and candy mixture
Spoon into a greased bundt pan

Cover with tin foil and let set for 3-4 hours.
You may have to separate the sides from the pan with a knife to get it out of the pan.  Display on a plate.

Monster Eyeballs

Ingredients:

3/4 Cup crunchy peanut butter
1/2 Cup powdered sugar
1 Cup Reeses Peanut Butter Puff Cereal, crushed
1 cup chopped chocolate
1 small bag candy coated chocolate pieces (M&M’s)

Directions:

1.  Place peanut butter, powdered sugar and cereal into a large bowl.  Mix until dough forms.  Take 1 Tablespoon pieces and roll into balls.  Freeze for 15 minutes.
2.  Melt chocolate in a double broiler until smooth.  Using a toothpick or skewer dip peanut butter balls into chocolate leaving top centers open.  Let chocolate harden then place candy coated chocolate pieces in center of opening to form the eye.  Serve chilled or room temperature.

(I don't know why it keeps flipping the picture this way)

Cookie Apple Cobbler

INGREDIENTS

6 cups sliced peeled apples

1 cup packed brown sugar

2 tablespoons all-purpose flour

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

2 tablespoons lemon juice

1 roll (16.5 oz) Pillsbury refrigerated sugar cookie

2 tablespoons granulated sugar

DIRECTIONS
 

1. Heat oven to 350°F. In large bowl, mix apples, brown sugar, flour, 1 teaspoon of the cinnamon, the allspice and lemon juice; toss to coat apples well. Spoon into ungreased deep-dish baking dish.

2. Spoon cookie dough, by scant teaspoons, evenly over apples. In small bowl, mix granulated sugar and remaining 1/2 teaspoon cinnamon; sprinkle evenly over cookie dough.

  

3. Bake 35 to 45 minutes or until top is golden brown and apples are tender.

Blackberry Crumble

2 cups washed blackberries, pat dry
2/3 cups sugar
2 TBSP of lemon juice or juice from 1 large lemon
3 TBSP butter
2/3 cups all-purpose flour
1/8 tsp salt

Put blackberries in a 1-quart baking dish with half the sugar.  Sprinkle with lemon juice.  Cream butter, remaining sugar, flour and salt together; sprinkle over berries.  Bake at 350 degrees for 40 minutes.  Serve warm or cold with vanilla ice cream.  Serves 4
(I tripled this recipe so it would be big enough for my family)

Root Beer Float Cake

1 package of white cake mix (18 1/4 cups)
1 3/4 cups cold root beer, divided
1/4 cup vegetable oil
2 eggs
1 envelope whipped topping cream

In a mixing bowl, combine dry cake mix, 1 1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes.
Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
In a mixing bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator.

 

Old-Fashioned Oatmeal Brownies

Base and Topping

2 1/2 cups quick-cooking or regular oats
3/4 cup Gold Medal® all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
3/4 cup butter or margarine, melted

Filling

4oz unsweetened baking chocolate
2/3 cup butter or margarine
2 cups granulated sugar
1 teaspoon vanilla
4 eggs
1 1/4 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
In large bowl, mix oats, 3/4 cup flour, the brown sugar and baking soda. Stir in melted 3/4 cup butter. Reserve 3/4 cup oat mixture for topping. Press remaining oat mixture in pan. Bake 10 minutes. Cool 5 minutes.
Meanwhile, in 3-quart saucepan, heat chocolate and 2/3 cup butter over low heat, stirring occasionally, until melted; remove from heat. Stir in granulated sugar, vanilla and eggs. Stir in 1 1/4 cups flour, the baking powder and salt.
Spread batter over baked base. Sprinkle with reserved oat mixture. Bake about 30 minutes or until center is set and oat mixture turns golden brown (do not over bake). Cool completely, about 2 hours. Cut into 8 rows by 6 rows.

Spring Fruit Pizza

1 pouch (ilb 1.5 oz) Betty Crocker suger cookie mix
1/2 cup butter or margarine, melted
1 egg
1 cup whipping cream
1/2 cup Betty Crocker rich & creamy cream cheese frosting (from 1-lb container)
3 1/2 cups assorted fresh fruit (strawberries, blueberries, kiwi, etc)

Heat oven to 375 degrees.  Lightly spray 14-inch pizza pan or 15x10-inch baking pan with cooking spray.
In a medium bowl, stir cookie mix, melted butter and egg until soft dough forms.  Press dough in bottom of pan.  Bake 10 to 15 minutes or until light golden brown.  Cool completely, about 45 minutes.
In chilled medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form.  Gently stir frosting into whipped cream.  Spread over cookie pizza.  Arrange fruit on top.

Cookie Ice Cream Sandwiches

1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
Butter and egg called for on cookie mix pouch
4 cups ice cream, frozen yogurt, sherbet or sorbet
Multi-colored candy sprinkles or miniature chocolate chips, if desired

Heat oven to 375°F. Make cookies as directed on pouch, using butter and egg, except drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.
Bake 11 to 13 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely, about 30 minutes.
For each ice cream sandwich, place 1 scoop of ice cream (about 1/3 cup) between 2 cookies. Gently press cookies together (ice cream should spread to edge of cookies). Roll ice cream edges in sprinkles. Eat immediately, OR to save for later, wrap sandwiches individually in plastic wrap. Place in resealable freezer bag, and freeze until needed.

Peanut-Buttery Fudge Bars

Cookie Base
1 pouch (1 lb 1.5oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg

Topping
1 cup hot fudge topping
1 cup Betty Crocker® Rich & Creamy cream cheese frosting
1/4 cup creamy peanut butter
1 container (8 oz) frozen whipped topping, thawed
2 bars (2.1 oz each) chocolate-covered crispy peanut-buttery candy, unwrapped, finely crushed

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
Spread hot fudge topping over cooled cookie base. In large bowl, combine frosting and peanut butter until well mixed. Add whipped topping and candy; gently fold until well blended. Spoon mixture over hot fudge topping then carefully spread to evenly cover. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Crème Brûlée Cheesecake Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed

Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Praline Crumb Caramel Cheesecake Bars

Cookie Base and Topping
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup cold butter or margarine
1/2 cup chopped pecans
1/2 cup toffee bits

Filling
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 tablespoons Gold Medal® all-purpose flour
1/2 cup caramel topping
1 teaspoon vanilla
1 egg

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Malt Shoppe Memories Ice Cream Cookie Cake

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
2/3 cup chocolate-flavor malted milk powder
1/3 cup vegetable oil
2 tablespoons water
1 egg
1/2 cup hot fudge topping
1 cup crushed chocolate-covered malted milk balls
2 cups vanilla ice cream, softened
2 cups chocolate ice cream, softened
1 cup frozen whipped topping, thawed

Heat oven to 350°F. Lightly spray 10-inch spring form pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray.
In large bowl, stir cookie mix, 1/3 cup of the malted milk powder, oil, water and egg until soft dough forms. Press 1/2 of dough into bottom of pan. Bake 12 to 13 minutes or until set. Cool completely, about 30 minutes.
Meanwhile, press remaining 1/2 of the dough into 10-inch circle on large ungreased cookie sheet. After removing cookie crust in spring form or 9-inch pan from oven, bake dough on cookie sheet 12 to 13 minutes or until set. Cool 5 minutes; remove from cookie sheet to wire rack. Cool 15 minutes.
Spread hot fudge topping over crust in springform or 9-inch pan. In medium bowl, break apart large cookie until crumbly. Stir in crushed malted milk balls. Sprinkle 1/2 of the crumbled cookie mixture over hot fudge; press lightly.
In large bowl, combine both softened ice creams and remaining 1/3 cup malted milk powder until well blended. Spread ice cream mixture over crumbs in pan. Gently spread whipped topping over ice cream. Sprinkle with remaining crumb mixture. Cover with foil. Freeze at least 5 hours or until firm. To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan. Let stand 5 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer.

Oreo and Fudge Ice Cream Cake

1/2 c hot fudge ice cream topping warmed
1 tub 8 oz cool whip thawed and divided
1 pkg 3.9 oz jello chocolate instant pudding
8 oreo cookies chopped
12 vanilla ice cream sandwiches

Pour fudge topping into medium bowl. Whisk in 1 c cool whip. Add dry pudding mix, stir 2 min. Stir in chopped cookies. Arrange 4 ice cream sandwiches, side by side on 24 inch long piece foil, top with half of the cool whip mixture. Repeat layers. top with remaining sandwiches. Frost top and sides with remaining cool whip. Bring up foil sides, double fold top and ends to loosely seal packet. Freeze 4 hours.

Blueberry Cheesecake Bars

6 Tbsp butter melted
2 c graham cracker crumbs
2 pkg 8 oz cream cheese softened
3/4 c sugar
2 eggs
1 tsp vanilla
1 jar 10 oz blueberry jam or preserves
1 c blueberries

Preheat oven to 350, mix butter and graham cracker crumbs in 13x 9 inch pan, press onto bottom of pan. Refrigerate until ready to use. Beat cream cheese in large bowl with mixer until creamy. Add sugar, eggs and vanilla, beat until well blended. Stir jam in jar until softened, spread evenly on crust. Top with berries, then cream cheese mixture. Bake 30 min or until slightly puffed. cool completely before cutting bars. Keep refrigerated.

Boston Creme Mini pies

1 pkg of 2 layer yellow cake mix
1 pkg 3.4 oz jello vanilla instant pudding
1 c cold milk
1 1/2 c thawed cool whipped topping thawed and divided
4 squares of semi sweet baking chocolate ( or 3 TBS of chocolate chips per square so 3 x4)

Preheat oven to 350

Prepare cake batter and bake as directed on package for 24 cupcakes.
Cool completely.
Beat pudding mix and milk with whisk 2 min, let stand for 5 min. Mean while use serrated knife to cut cupcakes horizontally in half. Stir 1/2 c cool whip into pudding, spoon onto bottom halves of cupcakes using about 1 tbsp for each. Cover with tops of cupcakes.
Microwave remaining cool whip and chocolate in microwaveable bowl on high 1 1/2 min or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted and mixture is well blended. let stand 15 min. Spread onto cupcakes. refrigerate 15 min before serving. Refrigerate leftovers.

Glazed Brownie Hearts

 1 box of Betty Crocker fudge brownie mix
Water
Eggs
Vegetable oil
1container Betty Crocker rich and cream
Betty Crocker decorating decors multicolored candy sprinkles or colored sugar

Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil. Grease foil on bottom only of pan with shortening or cooking spray. Make brownie mix as directed on box, using water, oil and eggs. Bake as directed for 13x9-inch pan. Cool completely, about 1 hour.
Using foil to lift, remove brownie from pan; remove foil. With deep 2 1/2-inch heart-shaped cookie cutter, cut 14 brownies. Place brownie hearts on a cooling rack or waxed paper.
In microwavable bowl, microwave frosting uncovered on High 10 to 30 seconds. Stir; frosting will be thick and spoonable. DO NOT BOIL. Carefully spoon melted frosting over brownies to glaze, allowing excess to drip down sides. Sprinkle with candy sprinkles before frosting sets.

Valentine Candy Cones

6 sugar cones
1 bag M&M'S® Brand Chocolate Candies for Valentine's Day
Tape
Plastic wrap
Red or pink cellophane, cut into six 10-inch squares
6 strands (14-inch) thin ribbon in red or pink


1. Loosely wrap 1/2 cup of M&M'S® Brand Chocolate
Candies for Valentine's Day in plastic wrap and tape it closed.

2. Set the wrapped candy on top of a cone.

3. Cover the candy with cellophane and tie with a ribbon.

4. Repeat steps 1 through 3 to fill the remaining cones.

Makes 6 cones.

Valentine Rice Crispy Treats

1/2 c Butter
10 c Crispy rice cereal
9 c Miniature marshmallows
2 c Candy Heart (the tiny red spice ones)
Candy Hearts (the ones with messages)
3/4 c Miniature chocolate chips
Red food coloring

Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy hearts (spiced tiny red ones) and miniature chips together.

To marshmallow mixture, blend in 2 drops red food coloring, adding more coloring if necessary to reach desired shade. Add marshmallow mixture to cereal mixture; stir quickly to combine.

Spread on a large buttered pan; press with buttered hands. While warm, press on candy heart (with messages) spaced 1 to 1/2-2 inches apart. Refrigerate and cut into squares.

Kalie's Apple Pie

Peel, slice & core apples

3 TBSP lemon juice

Coat apples

In another bowl mix

3/4 cup light brown sugar

1/3 cup flour

1/4 TBSP cinnamon

Evenly coat over apples

Fill pie crust with apples and slice butter and dot over apples

Place second crust over apples

cover with egg wash and sprinkle cinnamon sugar over the top

Trim edges and bake at 350 for 45 minutes

We used the Pillsbury pie crust (2)

(Kalie is into baking with apples right now.  We made this for Christmas Eve)